Pizza Week 2015, Day 1: Reuben Pizza

Ahh, my first official Pizza Week pizza, a Reuben made with Daiya Swiss slices! I’m super excited to share this with you 🙂

For the crust (and the official Pizza Week rules), check out this recipe from my vintage TimeLife cookbook, it’s wonderful. When I made the crust this time, I sort of just dumped in the water without measuring, and I made a really, REALLY sticky dough that turned out very soft and airy. So it puffed way up, as you will see. It’s great if you love bubbles in your crust, which is something I enjoy very much. Anyway.

Preheat the oven to 500 degrees. Roll your crust out to the desired thickness and place on a greased pizza pan.

2015-2-16 Vegan Reuben Pizza Daiya
Brush the crust with olive oil, then spread on a thin layer of Thousand Island dressing.

2015-2-16 Vegan Reuben Pizza Daiya2
Next, add a layer of sauerkraut – make sure you squeeze out the liquid so the pizza doesn’t get soggy.

2015-2-16 Vegan Reuben Pizza Daiya3
Did you know Daiya makes vegan cheese slices?

2015-2-16 Vegan Reuben Pizza Daiya4
Cover the pizza with a single layer of Daiya Swiss style slices, and drizzle lightly with olive oil. Bake at 500 degrees for 12 minutes, or until the cheese is melted and the edges and bottom of the crust is brown. If you have a thick crust, you may want to lower the temp to 450 and baked 15 to 20 minutes.

2015-2-16 Vegan Reuben Pizza Daiya5
Here is my ridiculously soft, bubbly crust.

2015-2-16 Vegan Reuben Pizza Daiya6
The Daiya cheese slices actually seem to melt a little better than the shreds,

2015-2-16 Vegan Reuben Pizza Daiya7
but the texture is different, not as stretchy or chewy. Just extra melty!

2015-2-16 Vegan Reuben Pizza Daiya8
I’m not sure, but I don’t think this tastes like real Swiss – although it’s been 16 years or more since I’ve had it. I always think of Swiss cheese as being stinky and kind of bad tasting, but that is not the case with these Daiya slices. It’s making me question all my childhood memories…

Now what should I do with the Provolone?

0 thoughts on “Pizza Week 2015, Day 1: Reuben Pizza

  1. MMMM! That looks delish! Did you make the Thousand Island dressing? As for the Swiss Cheese, I don’t remember it having much of a smell, certainly not a strong one. But I could be wrong. Thanks for the link to your pizza dough recipe. I’m going to make a big batch today. My pizza was yummy last night, no pictures though. Sorry. Need to learn how to use my camera.

    • Oh jeez, we need to take care of that camera business soon! What kind of pizza did you make?
      I didn’t make the dressing because I was getting such a late start, it’s a store bought Lite variety that doesn’t have eggs in it. You can fake it with Just Mayo, a little ketchup or tomato paste, and a bit of relish.

      • Just a boring but delicious one with homemade Gabanzo Gyuere cheese along with the usual suspects, onions, garlic, olives, red pepper, hot peppers, and hot sauce. This afternoon I made your simple pizza, but I kind of burnt it. It was just like eating at Brick Road.

  2. Pingback: Pizza Week 2015: The Interview | Oh, she cooks!

Leave a Reply

Your email address will not be published. Required fields are marked *